Preheat oven to 180’C. Mix goat cheese, herbs, lemon zest and black pepper in a small bowl.
Set aside. Brush oil over both sides of bread.
Arrange bread in single layer on a large baking sheet.
Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a couple hours in advance).
Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips.
Arrange on platter and serve.
St. Tola Cheese now available in our retail store.

Mix the teriyaki sauce with the sugar and marinate the salmon
for 30 minutes. Cook the noodles according to pack instructions,
drain and rinse.
Heat the oil on a non-stick frying pan and fry the salmon (reserve the marinade) for 2-3 minutes each side, then set aside.
Add the beensprout stir-fry and cook for 2-3 minutes.
Meanwhile, bring the stock and reserved marinade to the boil in a pan.
Divide the noodles and veg between deep bowls, pour the hot broth over and top with the salmon, chilli and spring onion.

Cook the swede in boiling water for 5 minutes. Add the potatoes, cover and simmer for 20 minutes. Drain and mash with the butter.
Preheat the oven to 200°C/400°F/gas 6. Poach the salmon in the milk and place into an oven-proof dish. Skin and flake the fi sh and top with the eggs.
Reserve the milk.
Mix the cornflour with 3 tablespoons water. Bring the milk to the boil,
and pour in the cornflour, stirring until thick and smooth. Simmer for 1
minute. Stir in the parsley and seasoning and pour over the fish. Spoon
the swede and potato mash over the fi sh and sauce and sprinkle with the
Cheddar cheese. Bake for 20-25 minutes until golden and bubbling.

(*Firstly grill the salmon and let cool.)
Heat the olive oil in a non stick frying pan and add the onion. Cook until soft and golden. Meanwhile beat the eggs lightly and season well.
Add the potatoes to the onion and cook gently for a few mins to heat them through, stir in the spinach, parsley and flaked salmon. Add some seasoning, make sure ingredients are well combined and evenly distributed in the pan. Then pour in the eggs. Keep pan on low heat & keep it still to let the egg solidify slowly from the base up. After 7mins shake the pan a little.
Sprinkle the cheese on top & place the pan under a moderately heated grill until the top is set and golden brown.
Serve with salad.

Follow directions on puff pastry packaging for defrosting etc. Roll the pastry to ¼ inch thick on a lightly floured work surface and cut into 4 even squares.
Place on an ungreased baking sheet and brush each square lightly with egg mixture. Divide the sliced onion evenly between the tarts and top with goats cheese.
Bake in a preheated oven 200’C for 20-25 minutes or until the pastry has risen and is golden brown. Cool slightly then top with the slices of smoked salmon and season with pepper. Serve immediately.

Method
Step 1
Place the butter in a small bowl. Add the coriander, lime rind, lime juice and cracked black pepper and mix until well combined. Refrigerate until ready to use.
Step 2
Heat a little olive oil in a non-stick frying pan over medium heat. Add 2 salmon cutlets and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.
Step 3
To serve, divide the salmon cutlets among serving plates. Top with a little lime and coriander butter. Serve with steamed vegetables, if desired.